This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Eggnog recipe brings you everything you love about the holidays in a mug—creamy, spiced perfection that’s festive, nostalgic, and oh-so-delicious!
- Luxurious and Creamy: Silky smooth with just the right blend of spices.
- Quick and Simple: Made in under 30 minutes with a few basic ingredients.
- Cleaner, Wholesome Ingredients: Better than store-bought, healthier, and free from preservatives!
- Versatile: Enjoy it alcohol-free or add a splash of rum or bourbon.
- Perfectly Festive: A holiday favorite that’s sure to impress family and friends.
When the holidays roll around, there’s nothing quite like curling up with a warm, comforting drink. For me, eggnog wasn’t something I grew up with—it was more of a mystery I’d seen on TV, like in National Lampoon’s Christmas Vacation with Chevy Chase serving it in those iconic glass moose cups. If eggnog is new to you too, this homemade recipe is the perfect introduction. Try it spiked or alcohol-free for a cozy sip of holiday cheer.
Here’s a little secret: before I created this recipe, I had never tasted eggnog! It’s such a cherished holiday tradition for so many (have you tried my Mexican Eggnog, or Rompope?), but I came to it with fresh eyes. That perspective helped me craft a version that’s luxuriously creamy and perfectly spiced, capturing the nostalgic flavors people love while adding my own twist.
Bold Bakers Loved This!
“I just happen to have all the ingredients on hand and it was so creamy and yummy, and I like this one it’s kid-friendly thanks.” — SCV
“Best eggnog recipe out there! My only change is to sprinkle on some freshly grated nutmeg in place of the cinnamon.” — Ella
“Eggnog sells out fast in our area around Christmas time. I made this for my hubby and he said it was yum.” — Diane
IMPORTANT NOTE: This recipe was improved and updated on 12/12/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, what eggnog tastes like, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Eggnog?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Eggnog Recipe
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What Does Eggnog Taste Like?
- FAQs
- More Holiday Drink Recipes
What is Eggnog?
Eggnog is a creamy, spiced holiday drink traditionally made with eggs, milk, sugar, and cream, often flavored with nutmeg and vanilla. It’s a festive favorite, enjoyed chilled or warm, and can be served with or without alcohol or liquor.
- Creamy & Rich: A smooth blend of milk, cream, and eggs.
- Festive Flavor: Spiced with nutmeg, cinnamon, and vanilla.
- Customizable: Enjoy it alcohol-free or add rum, bourbon, or brandy.
- Holiday Tradition: A beloved seasonal drink, perfect for gatherings.
- Rich History:
- Eggnog evolved from a drink called “posset,” a warm mixture of milk, ale, and spices. By the 17th century, eggs and sherry were added, making it a popular beverage among the wealthy.
- When eggnog crossed the Atlantic to colonial America, abundant dairy, eggs, and rum transformed it into the festive drink we know today.
Tools You Need
Key Ingredients and Substitutes
Egg Yolks
- Provide a rich, creamy texture and act as a natural thickener.
- Substitute: For a non-dairy version, try using silken tofu or cornstarch as a thickening agent (though the flavor will vary).
Granulated Sugar
- Sweetens the eggnog and helps with the smooth texture.
- Substitute: You can use sugar substitutes from my chart, such as maple syrup, and honey, or a sweetener like stevia or erythritol for a lower-sugar version.
Whole Milk
- Forms the base of the eggnog and adds creaminess.
- Substitute: Coconut milk, almond milk, oat milk, or cashew milk or any other plant-based milk can work, though they may slightly alter the flavor and texture.
Heavy Cream
- Adds extra richness and a velvety texture.
- Substitute: Coconut cream or a combination of plant-based milk and coconut milk could offer a dairy-free alternative, though the flavor will change slightly.
Ground Nutmeg
- Provides the classic, warm holiday flavor.
- Substitute: Ground cinnamon or allspice can be used.
Salt
- Enhances the sweetness and balances the flavors.
Vanilla Extract
- Function: Adds depth and a subtle sweetness to the eggnog.
- Substitute: You can use vanilla paste or vanilla pods.
Dark Rum (Optional)
- Adds a rich, warm, and slightly sweet flavor to the eggnog.
- Substitute: Bourbon, brandy, or a non-alcoholic rum extract can provide similar flavor profiles if you prefer not to use alcohol.
How to Make Eggnog Recipe
Make the eggnog
- Make the egg mixture: In a medium bowl whisk together the egg yolks and sugar. Set aside while you prepare the milk mixture.
- Make the milk mixture: In a medium saucepan over medium heat, warm the milk, cream, and nutmeg until it reaches a simmer.
- Combine: Ladle a big spoonful of the hot milk mixture to the eggs, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Cook: Once the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- While whisking, cook over medium-low heat until the mixture thickens, about 4 minutes. Note that It will thicken even more as it cools down.
- Season: Remove from heat and stir in the salt and vanilla.
- Strain: Pour the eggnog through a sieve into a jug and allow it to cool down completely before covering and chilling for a minimum of 3 hours but up to 3 days.
Serve the eggnog
- Enjoy with a sprinkle of cinnamon, and freshly whipped cream. Add a splash of bourbon for when the kids go to bed!
Gemma’s Pro Chef Tips
- Adult it up and add a splash of brandy or bourbon once the kids go to bed!
- Use full-fat milk in this eggnog to make it even creamier
- You don’t need heavy whipping cream for this recipe, any type of cream will do as we don’t need to whip it
- Remember that once the egg nog is removed from the heat and chills it will get even thicker so factor that in when cooking.
Make Ahead and Storage Instructions
Make-Ahead:
- You can prepare eggnog up to 3 days in advance. After making it, let it cool to room temperature, then cover and refrigerate. The flavors will continue to meld and improve as it chills, making it even better the next day!
Storage
- Store leftover eggnog in an airtight container or jug in the refrigerator for up to 4 days. Make sure to give it a good stir before serving, as it may thicken slightly when chilled.
Freezing:
- While eggnog is best enjoyed fresh, you can freeze it for up to 2 months.
- If you freeze it, be aware that it may separate slightly once thawed, so you’ll need to stir it well before serving. For best results, store it in a freezer-safe container with enough space for expansion.
What Does Eggnog Taste Like?
Eggnog has a creamy and rich flavor profile, with a smooth, velvety texture. It’s a comforting, spiced drink that combines the sweetness of milk and sugar with the warm, aromatic flavors of nutmeg and vanilla.
- The result is a sweet, custardy taste that is subtly spiced and can be decadent when made with heavy cream.
- If alcohol is added, it gives the eggnog an extra layer of warmth and depth, with a hint of boozy richness from rum, bourbon, or brandy.
Overall, it’s a holiday drink that’s both indulgent and nostalgic, with a taste that feels like a cozy hug in a mug.
FAQs
Is there egg in eggnog?
Yes! In this version there absolutely is. You can find eggnog out there without it, but then is it truly eggnog? I mean, it’s right in the name. The eggs are tempered and heated, so don’t be concerned about raw egg. What this doesn’t have is any alcohol, but would make one mean mixer if you wanted it to be.
What alcohol or liquor goes in eggnog?
Traditional eggnog can be made with a variety of alcohols, depending on your preference.
- Rum: The most classic choice for eggnog, giving it a warm, slightly sweet flavor. Dark rum adds richness, while light rum offers a milder taste.
- Brandy: Another traditional option, brandy adds a smooth, fruity depth to eggnog.
- Bourbon: For a more robust and slightly smoky flavor, bourbon is a great addition.
- O’Driscolls Irish Whiskey:
- Provides moisture and a distinctive flavor with a bit of spice and warmth to eggnog, enhancing richness and acting as a preservative.
Typically, about 1/2 to 1 ounce of alcohol per serving is enough, but you can adjust the amount to suit your taste. If you prefer a non-alcoholic version, eggnog is just as delicious without the liquor!
More Holiday Drinks!
If you’re in the festive spirit, make some of my other seasonal drink recipes:
IMPORTANT NOTE: This recipe was improved and updated on 12/12/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, what eggnog tastes like, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Creamiest Homemade Eggnog Recipe
Ingredients
- 6 large egg yolks, at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- 2 cups (16 fl oz/480 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy cream
- ½ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup (4 fl oz/120 ml) dark rum, optional
- Whipped cream, for garnish
- nutmeg, for garnish
Instructions
- In a medium bowl whisk together the egg yolks and sugar. Set aside while you prepare the milk mixture.
- In a medium saucepan over medium heat, warm the milk, cream, and nutmeg until it reaches a simmer.
- Ladle a big spoonful of the hot milk mixture to the eggs, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- While whisking, cook over medium-low heat until the mixture thickens, about 4 minutes. Note that It will thicken even more as it cools down.
- Remove from heat and stir in the vanilla and salt.
- Pour the eggnog through a sieve into a jug and allow it to cool down completely before covering and chilling for a minimum of 3 hours but up to 3 days.
- Serve with a sprinkle of nutmeg, and freshly whipped cream. Add a splash of bourbon for when the kids go to bed!
Merry Christmas Gemma and your family and waffles your dog as well.I just copied down your easiest creamiest eggnog recipe and I am going to make it at home this month to share it with my family,friends and my three cousins.
What do I do with the egg whites after I separate it from the yolks?Do I through it away in the sink or keep it in a container and freeze it.
Kim
Best eggnog recipe out there! My only change is to sprinkle on some freshly grated nutmeg in place of the cinnamon called for. YUM!!! (Oh, and to add a splash of rum.)
I love eggnog latté’s bit since moving to Scotland from Hawaii I can’t have them since eggnog isn’t sold in the Highlands. Would this do well being added to joy coffee or would it curdle?
Thanks!
I love your easy sourdough bread recipe. I discovered your youtube video during the shutdown. I bake bread once a week. Its a versatile recipe. I can substitute some rye flour for the wheat or add chopped cranberries & orange peel too make a yum holiday bread. I even used it to make an apple cinnamon focaccia whis was to die for. Thank you. Christinr
I use the egg whites in custard, I’m wondering if some or all of the egg whites could be added. ???
I can’t wait to make this! Yum!
Can this be made sugar free?
Sounds delicious. I’ve always had it stick to a spoon thickly for doneness. I’ll give your version a try..
Happy holidays to all.
I just happen to have all the indigents on hand and it was so creamy and yummy, and I like this one it’s kid-friendly thanks. 🙂
Can I make this with oat milk or alternative milks ?
I just made this again today. I didn’t have whole milk so I gambled and used 2 cups of Vanilla Almond milk and 1 cup heavy whipping cream. I wasn’t sure how that would go, but it is delicious!! And bonus, I saved a bit of fat and calories so that’s always good – lol.